Thanksgiving is a week away! Time for beautiful golden turkeys, green bean casserole, mashed potatoes, and Sri Lankan spice pumpkin pie. Wait, what? I had the wonderful opportunity to develop a pumpkin pie recipe for an event at the Boston Public Market on behalf of Siena Farms. Baking pies intimidates many people, including myself. But … Continue reading Kandy Spice Pumpkin Pie

Pumpkin is all the rage. Pumpkin spice lattes, Pumpkin beers, all pumpkin everythang. Sometimes they’re made with real pumpkin. Most times they’re just a combination of spices and natural flavorings. What if we started flavoring our favorite things with real pumpkin? I give you… Ensaymada is a sweet brioche-like bread roll that’s iced with whipped … Continue reading Pumpkin Ensaymada w/Maple Butter Icing

My family has the BEST adobo recipe. Oh wait, you say yours does? Well we like ours with extra vinegar. You add ginger to yours? Well that’s not REALLY adobo. Our neighbors use a lot of black peppercorn. It’s not as good as ours. Just kidding – it’s all good, and it’s all adobo! Evey … Continue reading Adobo Pulled Pork Tacos

Winter is coming. This morning’s 34°F temp is just the beginning. The beginning of the end. Goodbye gorgeous sunny days, hello vitamin D deficiency. Let’s all just embrace the seasonal change by stacking our couches with infinite throw blankets and marathoning Netflix. Hard. Or, you can enjoy a delicious Fil-Am stew that can showcase the … Continue reading Sunday Sinigang

There is only one baked good I know to be adequate for any Fil-Am breakfast. If you don’t have this on hand every morning, well, you might as well go back to bed because your day already sucks. Its name is misleading. Pan de sal, the breakfast roll standard, is deliciously sweet. Yes, its recipe … Continue reading Baby Eat Your Breakfast Bread

If you have any connection to the U.P. (Upper Peninsula of Michigan), you know that I don’t mean these pasties: PAS-ties, not PAY-sties. Get it right the first time, and don’t make the mistake of identifying this as an empanada or a calzone. This is certainly a pasty. How would you know? Context. I’m about … Continue reading A Peninsula and its Pasty

On May 2nd, a small group of old college friends and I feasted on Filipino food that had nothing to do with Manny Pacquiao’s fight. It was mere coincidence that a friend and I planned a long-awaited get together at her place that night. I don’t follow boxing, but I am a self-identified Fil-Am, so when I … Continue reading Pata & Pacquiao: Celebration through Filipino Food